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Recipe: New England Clam Chowder

Recipe: New England Clam Chowder

New England Clam Chowder is a perfect way to wind down after a day of sightseeing in Canada and New England. Chowder is widely recognized as French in origin, but New England Clam Chowder is all American. Historically made to satisfy fisherman and their families after a long day at sea, this dish is now…   read more of “Recipe: New England…”

Ports of Call & Recipe: Jamaica

Ports of Call & Recipe: Jamaica

Situated in the Caribbean Sea, Jamaica is a part of the chain of Caribbean islands called the Greater Antilles, along with Cuba, Hispaniola and Puerto Rico. The tip of a mountain rising from the sea floor, Jamaica boasts lush rolling hills and beautiful beaches. Flora and fauna abound on this beautiful island, with 250 bird…   read more of “Ports of Call…”

Culinary Arts Center: Meet New Zealand Chef Phillip Kraal

Culinary Arts Center: Meet New Zealand Chef Phillip Kraal

If you want to learn how to make authentic food from Australia and New Zealand, join us on Volendam’s Nov. 23, 2013, Great Barrier Reef voyage where television personality and New Zealand Chef Phillip Kraal is scheduled to be onboard as part of the Culinary Arts Center program. This will be Kraal’s fifth cruise with…   read more of “Culinary Arts…”

Cool Cocktails to Celebrate Alaska

Cool Cocktails to Celebrate Alaska

Every region has cocktails that speak to the experiences and flavors of the area. Here are two drinks that we serve onboard that remind us of Alaska. One is hearty and rich, while the other is light and fruity. Enjoy! Icy Bourbon Mint Yield: 1 cocktail Ingredients: .75 oz White creme de mint .75 oz…   read more of “Cool Cocktails to…”

Recipe: Chef Jeremy Langlois’ Pan Roasted Duck Breast with Whipped Sweet Potatoes & Praline Pecan Sauce

Recipe: Chef Jeremy Langlois’ Pan Roasted Duck Breast with Whipped Sweet Potatoes & Praline Pecan Sauce

Jeremy Langlois leads the culinary team at the Houmas House Plantation as executive chef of the award-winning Latil’s Landing Restaurant, named by Esquire magazine as one of the top 20 best new restaurants in America. Chef Langlois recently sailed on Zuiderdam as part of the Culinary Arts Center program and gave some tasty demonstrations. Pan…   read more of “Recipe: Chef Jeremy…”

Recipe: Chef Jeremy Langlois’ Chopped Salad

Recipe: Chef Jeremy Langlois’ Chopped Salad

Jeremy Langlois leads the culinary team at the Houmas House Plantation as executive chef of the award-winning Latil’s Landing Restaurant, named by Esquire magazine as one of the top 20 best new restaurants in America. Chef Langlois recently sailed on Zuiderdam as part of the Culinary Arts Center program and gave some tasty demonstrations. Chopped…   read more of “Recipe: Chef Jeremy…”